SAEDNEWS: Eggplant cutlets without meat are an excellent option for people following a vegetarian diet or those looking to reduce their meat consumption. These cutlets are not only delicious and nutritious but also very simple and quick to prepare.
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Boil the potato, peel it, and let it cool.
Peel the eggplants and grate them coarsely.
Soak grated eggplants in salted water for 30 minutes to remove bitterness.
Drain and rinse to remove excess salt.
Squeeze out all excess water from the eggplants.
Lightly sauté the grated eggplants in a pan with a little oil.
Grate the boiled potato.
Grate the onion finely and squeeze out its juice.
Mix eggplant, potato, and onion together.
Add beaten eggs and mix well.
Add spices, dill, and flour.
Heat a pan with a little oil.
Spoon or pipe the mixture into the pan and fry until golden.
Place cutlets on paper towels to absorb excess oil.
Ingredient | Amount |
|---|---|
Eggplant | 1 kg |
Salt | 1 tablespoon |
Onion | 1 |
Eggs | 2–3 |
Garlic | 2 cloves |
Cornstarch | 1 tablespoon |
Pomegranate paste | 1 tablespoon |
Olive oil | 1 tablespoon |
Black pepper & turmeric | as needed |
Peel and grate the eggplants.
Mix with salt and refrigerate for 1 hour.
Beat the eggs in a bowl until smooth.
Add black pepper, turmeric, pomegranate paste, and olive oil to the eggs.
Squeeze excess water from the eggplants and add them to the mixture.
Grate the onion, squeeze out its juice, and add it.
Add grated garlic.
Add cornstarch and mix well.
Heat oil in a pan.
Shape the mixture into patties and fry until golden brown.
Serve with bread and fresh herbs.
